Blackcurrant polyphenol extract improves alcoholic liver disease through the FGF21-NET/c-FOS pathway

IF 5.4 1区农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

Food & Function Pub Date : 2025-09-10 DOI:10.1039/D5FO01592H

Manjun Zhao, Bin Li, Junwei Huo, Baoru Yang, Ying Zhou, Ying Zhang, Xianjun Meng and Yuehua Wang

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Abstract

Blackcurrant is rich in polyphenolic substances with corresponding antioxidant and anti-inflammatory properties. Therefore, based on the identification of typical functional components of blackcurrant polyphenols (BCP), the present study investigated the therapeutic effects of BCP on alcoholic liver disease (ALD) by modulating fibroblast growth factor 21 (FGF21) in both an in vitro HepG2 cell model and an in vivo C57BL/6J mouse model of acute alcoholism. In total, 892 polyphenols and 45 anthocyanins were identified in blackcurrant. Among them, 6 anthocyanins were identified in blackcurrant for the first time. In addition, alcohol induces FGF21 signalling from the liver to the brain, where it exerts a detoxifying effect by activating the noradrenergic nervous system, which regulates arousal and alertness. It has been experimentally demonstrated that BCP promotes the expression of FGF21, thereby alleviating acute alcoholism through the pathway of the liver–brain axis. Besides, BCP attenuates ALD through antioxidant and anti-inflammatory effects. The results indicate that BCP can protect the liver and also provide insights into developing and utilizing blackcurrant in the treatment of ALD.

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黑加仑多酚提取物通过FGF21-NET/c-FOS途径改善酒精性肝病。

黑加仑富含多酚类物质，具有相应的抗氧化和抗炎作用。因此，本研究在鉴定黑加仑多酚（BCP）典型功能成分的基础上，通过调节成纤维细胞生长因子21 （FGF21）在体外HepG2细胞模型和体内C57BL/6J急性酒精中毒小鼠模型中对酒精性肝病（ALD）的治疗作用进行了研究。在黑加仑中共鉴定出892种多酚和45种花青素。其中6种花青素为首次从黑加仑中分离得到。此外，酒精诱导FGF21信号从肝脏传递到大脑，通过激活调节觉醒和警觉性的去甲肾上腺素能神经系统发挥解毒作用。实验证明，BCP可促进FGF21的表达，从而通过肝脑轴途径缓解急性酒精中毒。此外，BCP通过抗氧化和抗炎作用减弱ALD。结果表明BCP具有保护肝脏的作用，也为黑加仑在ALD治疗中的开发利用提供了新的思路。

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来源期刊

Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY

CiteScore

10.10

自引率

6.60%

发文量

957

审稿时长

1.8 months

期刊介绍： Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.